Truffles, Easter eggs or sweet Valentine’s seduction. Flights from heartbreak, or blissful birthday bonbons. It's a fact: chocolates are simply divine. In Chocolate there are original, melt-your-heart offerings, which includes a wicked assortment of chocolate recipes to satisfy every hmmm: the eating, dipping, drinking and spreading kind; fruity thrills such as nartjie malva pudding; crunchy treats, from rooibos biscotti to macadamia-nut honeycomb; fancy, creamy, nostalgic and naughty recipes that will enchant you; effortless favourites: no-bake brownies and end-of-the-month truffles, and SOS tips to rescue your craving. With all the technical info you need to embark on your chocolate journey.

Global baking sensation The Hebridean Baker shares his fabulous recipes and fascinating stories of island life, with modern takes on classics and traditional Scottish staples giving you a true taste of Scotland's wild and windswept Outer Hebrides. FAILTE, I'M THE HEBRIDEAN BAKER Close your eyes. What is your picture of the Outer Hebrides? Walking along a deserted beach? Climbing a heather-strewn hill with a happy wee dog by your side? Sipping a dram at a ceilidh to the tune of a Gaelic song? Or chatting by a warm stove with a cuppa and a cake? For me, it is all these things, and more ... and they have inspired every page of this book; its stories and its recipes. The Hebrides is a larder like no other, offering some of the best homegrown produce you'll ever be lucky enough to enjoy. Let these islands unleash your inner Scottish baker! So go on, choose a recipe - they are all delicious, I promise. And, of course, homemade is always best ... Coinneach x From Croft Loaf to Cranachan Chocolate Bombs, Oaty Apricot Cookies to Heilan' Coo Cupcakes, and Granny Annag's Christmas Cake to Aunt Bellag's Duff, there's something here to put a smile on everyone's face. And with his faithful West Highland Terrier Seoras by his side every step of the way, the Hebridean Baker will even help you teach your dog Gaelic, while you enjoy some truly delicious Scottish bakes. Focusing on small bakes that use a simple set of ingredients, these recipes will unleash your inner Scottish baker - it's all about rustic, home baking and old family favourites because, as the Hebridean Baker says, 'Homemade is Always Best'. 'Very Scottish-sexy, very Outlander' - ELLE

Sauces have always played an important role in cooking. They complement and enhance so many foods, adding nuances of flavour and taking dishes to new heights. With his wealth of culinary knowledge, Michel Roux is recognised as a master at the art of sauce-making. This comprehensive collection of over 200 sauces has attained classic status as the essential guide in every good cook's kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

Eliza Acton, despite having never before boiled an egg, became one of the world’s most successful cookery writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, uplifting and truly inspiring.

Told in alternate voices by the award-winning author of The Joyce Girl, and with recipes that leap to life from the page, The Language of Food by Annabel Abbs is the most thought-provoking and page-turning historical novel you’ll read this year, exploring the enduring struggle for female freedom, the power of female friendship, the creativity and quiet joy of cooking and the poetry of food, all while bringing Eliza Action out of the archives and back into the public eye.

Get Ready to Grill

Nothing can beat the smoky, charcoal flavor of food cooked on a grill. When outdoor cooking combined with family and friends and a sunny day it can't get any better! This delicious collection of recipes provides all you need for the perfect backyard party!

Features all the classic grilling recipes from burgers and pulled pork to corn on the cob

Impress your guests with a range of interesting flavors, such as Spicy Baby Back Ribs and Sticky Bourbon Chicken Wings

Contains recipes for homemade sides, sauces, desserts, and drinks so you can create a delicious and memorable meal

Packed with tips and guidance on how to get the best out of your grilling equipment

Suid-Afrikaners vier elke jaar Nasionale Braaidag op 24 September. ’n Dag vir al die burgers van Suid-Afrika om lekker te ontspan en rondom die braaivleisvure te kuier met hul vriende en familie. Die dryfkrag agter hierdie inisiatief is ’n man bekend as Jan Braai.

In die boek gaan Jan verder as algemene raad oor vuurmaak en die braai van steak, tjops, hoender en wors. Beslis 'n moet vir alle braailiefhebbers!.

The word "gelato," in Italian, simply means "ice cream," but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. "Making Artisan Gelato," following on the heels of "Making Artisan Chocolates," will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer's market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in "Making Artisan Gelato" ensure quality concoctions. Recipe flavors run the gamut--nuts, spices, chocolate, fruit, herbs, and more--with novel flavor pairings that go beyond your standard-issue fare.